PROFITABLE EGG FARMING. 
S9.491,819; Ohio 88,847,009; and Indiana 88,- 
172,993. 
The production of eggs in 1S99 was 1,293,- 
819,186 dozens, an average of 5.5 dozens per 
chicken. (This does not include eggs of tur¬ 
keys, geese and ducks). The value of these eggs 
was 8144,286,158. Iowa was the banner state 
in egg production, it reported 99.621.920 dozens; 
Ohio ranked second, with 91,766,630 dozens; 
Illinois third, with 86,402,670 dozens; Missouri 
fourth with 85.203,290 dozens; and Kansas 
fifth, with 73.190,590 dozens. In value of eggs 
produced Ohio ranks first, with 810,280,769; 
Iowa second, with $10,016,707; and Illinois 
which was first in value of poultry raised was 
fourth in value of eggs produced, reporting 
S8,942.401; being outranked by Pennsylvania 
with 89,080,725, and followed closely by New 
York with 88,630,062. 
Storage and Uses. 
Only perfect eggs are stored, those cracked in 
transit and the small and dirty-shelled ones 
being canned and frozen. Such eggs are sold 
to large baking establishments at prices below 
those of fresh eggs, thus taking the bakers out, 
to a large extent, from the winter demand, and 
having a moderating effect upon prices. In 
1900 over 1,000 dozen eggs were frozen in Kan¬ 
sas City alone. Eggs found to be tainted are 
used in dressing leather for gloves and book¬ 
binding, an industry largely carried on in foreign 
tenement districts of large cities. A disinfec¬ 
tant is also made of the tainted eggs, and they 
are extensively used in the preparation of a 
shoe-blacking. The shells are used to make 
fertilizers. 
Besides the culinary use of eggs, millions are 
used each year by wine clarifiers, calico print 
works, dye manufacturers, and in the prepa¬ 
ration of photographers’ dry plates. A con¬ 
siderable trade in dessicated eggs has sprung 
up in recent years. By a process of evaporation 
all or most of the white or yolk, as the case may 
be, is dried out. Eggs thus treated are used to 
some extent in the family trade, but more by 
bakers, and are of special service in provisioning 
camping parties and expeditions. 
When placed on the market the dried eggs 
are usually ground. Sometimes salt, sugar or 
both are used as preservatives. If the process 
of manufacture is such that the resulting 
product is palatable and keeps well, the value of 
evaporated eggs for many purposes is evident. 
THE EGG. 
From Wright's New Book of Poultry. 
Every animal, of whatsoever kind, is devel¬ 
oped from the egg form, or as physiologists ex¬ 
press it, “oynne animal ex ovo.” But the mode 
of that development differs, in one detail espec¬ 
ially. In mammalia the egg is retained through¬ 
out within the body of the mother, which is its 
sufficient protection, and the development is 
uninterrupted. In oviparous animals, such as 
birds, the egg is enclosed in a hard protecting 
shell, and, at a certain stage of development, ex¬ 
truded from the body of the mother; in this 
case development is arrested at that point, and 
may, or may not, be resumed and completed. 
Fig. I.—Ovary of Laying Hen. 
The ovary of a hen during or near her laying 
season presents an appearance much like that 
of a cluster of fruit, and is accurately shown by 
the illustration. There are, strictly, two such 
organs in every bird; but one remains merely 
rudimentary and undeveloped, the fertile one 
being almost always that on the left of the spine, 
to which it is attached by means of the periton¬ 
eal membrane. By the ovary the essential part of 
the egg, which consists of the germ, and also the 
yolk, is formed, each yolk being contained with¬ 
in a thin and transparent ovisac, connected by 
a narrow stem or pedicle with the ovary. These 
rudimentary eggs are of different sizes, accord¬ 
ing to the different degree of development, and 
during the period of laying the}’ are constantly 
coming to maturity in due succession. 
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